Like a traditional basil pesto, this sauce can also be mixed with pasta, stirred into soup for a lively accent or spread over grilled fish.
1 c. chopped cilantro
½ c. chopped scallions
1/3 c. salted roasted macadamia nuts
¼ c. chopped peeled fresh ginger
¼ tsp. cayenne pepper 7 Tbsp. oil
4 boneless chicken breast halves with skin
Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.) Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; saute until brown and cooked through, about 6 minutes per side. Transfer chicken breasts to plates. Top each with some pesto and serve. Serves 4. http://www.mariquita.com/recipes/cilantro.html